Description
A show-stopping cheesecake with a nutty pistachio crust, creamy vanilla filling, and a vibrant raspberry topping. Perfect for special occasions or when you want to impress!
Ingredients
Scale
1. For the Pistachio Crust:
- 1 cup unsalted pistachios, finely ground
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
2. For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 8 oz mascarpone cheese
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp cornstarch
3. For the Raspberry Topping:
- 1 1/2 cups fresh raspberries
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Pulse pistachios in a food processor until finely ground. Add graham cracker crumbs, sugar, and melted butter. Mix until combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and mascarpone until smooth. Add sugar and mix well.
- Add eggs one at a time, mixing on low. Stir in vanilla, lemon zest, and cornstarch.
- Pour over the cooled crust and smooth the top.
3. Bake the Cheesecake:
- Bake at 325°F (163°C) for 50-55 minutes. The center should be slightly wobbly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
4. Make the Raspberry Topping:
- In a saucepan, heat raspberries, sugar, and lemon juice over medium heat until the raspberries break down.
- Stir in cornstarch slurry and cook until thickened. Let cool.
5. Chill & Serve:
- Refrigerate the cheesecake for at least 6 hours (preferably overnight).
- Before serving, spread raspberry topping over the cheesecake. Garnish with chopped pistachios.
Notes
- For best results, let the cheesecake sit at room temperature for 10-15 minutes before slicing.
- Use a hot knife for clean, smooth cuts.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10-12
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg